Chicken with wine
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- 3 lb
- whole fryer chicken
- 1/2 c
- red wine
- 2 Tbsp
- butter, softened
- 1 tsp
- 1/2 tsp
1Remove neck and giblets from chicken cavity. Rinse and dry chicken. Sprinkle salt and pepper in cavity.
Place in deep pan which is oven proof.
2Rub butter on chicken skin. Pour wine over bird.
Place in 350 degree oven for just over one hour.
I always baste the chicken once or twice. The more you open the oven door the longer you need to let the chicken cook.
3When chicken is done (the juices are clear when poked with a knife) let it sit out of oven for 10 minutes. Carve and serve. This goes very well with wild rice and fresh green beans.